The result showed that the 5% whole milk powder beverage added 0.2% CMC and 0.1% gum arabic had the best stability and better sensory flavor.

• 研究配制型酸乳饮料的生产工艺；结果表明:当全脂奶粉含量为5%25时；同时添加耐酸CMC0.；2%25和阿拉伯可尔0